Homemade Pudding Pops Food

HOMEMADE PUDDING POPS

Steps:

• In a medium saucepan, combine sugar, cornstarch, and salt. Slowly pour in milk, whisking continuously to keep lumps from forming.
• Heat over medium-low, whisking occasionally, until mixture is thick enough to coat the back of a spoon, about 10 to 15 minutes. Keep the heat low enough that the pudding thickens without coming to a simmer. If it begins to simmer, turn down the heat.
• Stir in chocolate and cook for 1 to 2 minutes more, until chocolate is completely incorporated. Stir in vanilla and remove from heat.
• Strain mixture through a fine-mesh strainer to remove any cornstarch lumps and allow to cool for 5 to 10 minutes. Pour mixture into your popsicle mold, leaving about 1/2-inch of space at the top. Cover, add sticks, and freeze for at least four hours until solid.
• Run mold under warm water to loosen popsicles and gently remove from mold. Enjoy!

HOMEMADE PUDDING POPS

Steps:

• Whisk the sugar, cornstarch and tapioca powder together in a heavy-bottomed pan.
• Slowly whisk in the milk and bring to a simmer over medium heat, still whisking constantly as the sweet milk will burn on the bottom of the pan if left unattended and you don't want burned bits in your pudding.
• Once at a simmer, whisk for 7-8 minutes or until opaque and thickened.
• Remove from heat and whisk in the vanilla and cream.
• Chill until cold, at least 3 hours or overnight.
• Whisk the sugar, cornstarch and cocoa powder together in a heavy-bottomed pan.
• Slowly whisk in the milk and bring to a simmer over medium heat, still whisking constantly as the sweet milk will burn on the bottom of the pan if left unattended and you don't want burned bits in your pudding.
• Once at a simmer, whisk for 7-8 minutes or until opaque and thickened.
• Remove from heat, then chill until cold, at least 3 hours or overnight.
• Layer the two flavors of pudding in popsicle molds or Dixie cups, or fill half the mold with chocolate pudding and then carefully swirl the vanilla pudding into the chocolate using a toothpick or knife.
• Freeze for 4-6 hours or until completely solid.

FROZEN PUDDING POPS

Steps:

• Mix pudding and milk in deep bowl until mixture begins to thicken.
• Pour into paper cups, then insert a popsicle stick upright in each cup.
• Place cups on cookie sheet and put into freezer until firm.
• Wrap frozen pudding treats in plastic wrap, placing a piece of tape on each end to make pop airtight.
• To serve, tear cup from frozen pudding and use popsicle stick as a handle.

JELL-O PUDDING POPS

Steps:

• Beat ingredients with whisk 2 min.
• Spoon into freezer-weight resealable plastic bag; seal bag. Snip off one corner from bottom of bag. Use to fill 6 frozen pop molds.
• Insert pop stick into each mold. Freeze 5 hours or until firm.

FUDGE POPS

Steps:

• In a large saucepan over medium heat, combine pudding, milk and sugar; bring to a boil. Cook, stirring, for 2 minutes. Cool 30 minutes, stirring often. Fold in cream. Pour into pop molds or 3-oz. paper cups; attach lids to molds, or if using cups, top with foil and insert pop sticks through foil. Freeze until firm, 3-4 hours.

HOMEMADE S'MORE PUDDING POPS

Steps:

• Whip your cream, adding 1 tbsp of sugar and 1 tsp vanilla near the end.
• In another bowl, make the chocolate pudding according to the package instructions.
• Fold the whip cream into the chocolate pudding.
• In another bowl, combine graham crackers with melted butter, and 1 tbsp of sugar.
• To make the pudding pops, fill the bottom of a dixie cup with spoonful of the graham cracker mixture, top with a little of the pudding, then add marshmallows. Fill the rest with pudding. Makes about 12. Add a popsicle stick, and place in the freezer for at least 6 hours to set. To release the pudding pop from the dixie cup, run it under hot water for a few seconds.

HOMEMADE PUDDING POPS

Steps:

• In a large bowl, mix together pudding and milk until just combined. Working quickly (so the pudding does not get thick), fill molds.
• Freeze until firm, at least 3 hours.

CLASSIC PUDDING POPS

Steps:

• Beat milk, evaporated milk, instant pudding, and sugar in a bowl until thoroughly combined. Pour into ice pop molds and freeze until firm, about 3 hours.

HOMEMADE JELL-O PUDDING POPS

Steps:

• Mix milk and pudding in bowl for 2 minutes.
• Divide into 3 equal portions.
• Color 1 portion red with about 15 drops of food coloring.
• Color 1 portion blue with about 15 drops of food coloring.
• Transfer each color to a zippered sandwich bag.
• Clip the corner of the blue and pipe it equally into the bottom of 5 (3 ounce) Dixie Cups.
• Lift and gently tap each cup on the counter to level up the pudding.
• Repeat the process with white and then red colors.
• Insert a popsicle stick in the middle of each cup and place in the freezer for 4-5 hours or until firm.

JELL-O HOMEMADE FUDGE POPS

Steps:

• Beat ingredients with whisk 2 min.
• Pour into 6 (5-oz.) paper or plastic cups. Insert wooden pop stick or plastic spoon into center of each cup.
• Freeze 5 hours or until firm. Peel off paper cups before serving frozen pops.

VANILLA PUDDING POPS

Steps:

• Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in milk, mixing until ingredients are dissolved. Whisk in egg yolks.
• Whisking constantly, cook over medium heat until the first large bubble sputters. Reduce heat to low; continue to whisk, and cook 1 minute. Remove from heat, and immediately pour through sieve into bowl; stir in vanilla.
• Divide mixture among 10 3-ounce ice-pop molds. Chill in refrigerator until cool and thickened, about 1 hour. Insert pop sticks, and freeze until solid, at least 4 hours and up to 2 weeks. Run molds briefly under warm water to release pops.